1. Place chicken in a large resealable bag; add limoncello, lemon juice, red pepper, salt and shallots. Seal bag and turn several times to mix ingredients; refrigerate overnight.

2. Remove chicken and discard marinade. Wrap prosciutto around chicken breasts and secure with toothpicks. Grill over medium heat for about 15 minutes or until chicken is cooked through and prosciutto is crispy, turning several times.

3. While chicken is cooking, stir together all limoncello raisin ingredients in a small saucepan. Bring to a boil; reduce heat and simmer for 10 minutes or until most of the limoncello is absorbed by the raisins. Spoon over chicken and sprinkle with rosemary. Serve over cooked polenta, if you like.

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